Temperaturepcr Calculation Annealing Software

chocolate, nuts and cinnamon. Challenge No. 9 By smell of bread.




I knew that my dear Elvira would not fail with the recipe as my tastes are concerned .. This bread is delicious, is really good and is a perfect snack or lunch for children, they need nothing more, has chocolate, pistachios and bread .. zumito and resolved an all-day energy. Here
loaves of my classmates.
-Elvira
-Paula-Simon

And here I leave mine, with no variation respect to the original recipe, except that it takes less pistachios and that once formed weighed 2 hours.

Ingredients:
-500g bread flour salt
-8g-

-300ml water 10g fresh yeast
-chocolate drops 125g-125g

-green pistachios Pinch ground cinnamon
As we prepare:
In the bowl of water and put thermomix programmed 1 minute, 37 º, Speed \u200b\u200b1.
Add the yeast and stir a few seconds 6. Stir in flour, salt and knead 3 minutes on speed spike, when missing bit to the end, add the pistachios, chocolate and cinnamon. We took the dough and finish together with hands.
let rest in refrigerator, tightly covered until the next day. I prepare for the night and next morning I made it. "
Divide the dough into two equal portions, more or less than about 450g each una.Las left at room temperature until they lose the Heloros. We are blunt
bars and get into the mold of cake.Las let ferment until doubled in volume, about 90 minutes. Me two hours.
Preheat oven to 250 degrees with a damp cloth inside to generate steam.
We cut the top of the pan and bake at 210 degrees for 24-27 minutes.
We take, we hope to cool and enjoy!